This unique and flavorful savory pie would be perfect for brunch, lunch, or a fun vegetarian main dish for a dinner party. Imported sheep’s milk Manchego cheese from Spain melts into tender onions and mushrooms as a filling for this crispy, easy-to-assemble phyllo crust pie.
8oz½ package phyllo, defrosted according to package instructions
3TBchopped fresh parsley
8ozimported Manchego cheesegrated
Place your oven rack in the lower ⅓ of your oven and preheat to 400 degrees.
In a large skillet, heat 3 TB olive oil over medium-high heat. Add onions and salt and cook until softened, stirring often, for about 7-8 minutes. Add mushrooms and cook for an additional 7-10 minutes, stirring often until mushrooms release their water and onions are lightly browned.
Stir in thyme, garlic, and red pepper flakes and cook for 2 minutes. Add Worcestershire sauce and sherry, stir to combine and cook until all liquid has evaporated and the pan is dry. Season to taste with salt and pepper. Remove from the heat to cool.
In a 9” ovenproof skillet, layer phyllo sheets working in a circle, leaving a bit of overhang as you go. Brush phyllo sheets lightly with remaining olive oil (use additional as needed) as you go for the crispest results.
Stir eggs, parsley, and grated imported Manchego cheese into your cooled onion-mushroom mixture and spoon into your phyllo lined pan. Fold phyllo edges towards the center and tuck underneath, leaving the center of the pie exposed. Brush edges with a bit of olive oil for the best browning.
Place the skillet on the stovetop over medium high heat to cook the bottom of the pie for 3-4 minutes. Transfer to the preheated oven and cook for 20-25 minutes or until the edges are golden brown and the filling is set. Let cool slightly before slicing.
Keyword brunch, Imported Manchego cheese, party appetizer